I tend to think salads and sandwiches always taste better when someone else makes them, but recently I have found some salad recipes that I actually enjoy making -- and eating. I've been hooked on a salad this week that is simply a vinaigrette over romaine lettuce with feta cheese and cranberries sprinkled on top. And this morning for breakfast I was tempted to eat the leftover carrot salad from last night. Tonight I made my first potato salad. I'm not a big fan of mayo, but the mustard in this blends into dijonnaise-y deliciousness.
Although all these are good recipes the one recipe I've become known for is my chicken salad. The recipe instructs you to poach the chicken, but I'm not sure that is entirely necessary. You can also bake boneless chicken breast covered with sour cream to keep it moist. But the secret to the chicken salad is in the dressing and the fresh herbs. I always use dill, but I might try the tarragon next time.
Chicken Salad
From Food Network Kitchens
Ingredients - 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
- POACHED CHICKEN FOR SALADS
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
I'll let you know when I find some good sandwich recipes (but I'm not promising anything since I ate plain ham sandwiches growing up).
